Bella’s Rockefeller Siciliana


  • 1 jar - 8.5 oz. Bella Sun Luci Julienne Cut Tomatoes in Olive Oil with Italian herbs, drain but reserve oil
  • 1 - medium size baguette
  • 2/3 cup whole kernel super sweet corn kernels
  • 1/4 tsp. roasted garlic
  • 1/4 tsp. crushed red pepper (optional)
  • 1/4 cup finely chopped fresh basil leaves
  • 1 cup packed finely chopped fresh spinach
  • 1/3 cup finely crumbled Ricotta
  • 1/3 cup Mascarpone cheese
  • 1/3 cup crushed garlic-butter croutons
  • 1/3 cup freshly grated Parmesan cheese
  • 1 - 8.5 oz. jar Bella Sun Luci Sun Dried Tomato Pesto


  • Heat oven to 400 degrees.
  • Cut french bread lengthwise and place on baking sheet facing up.
  • Drizzle each half with reserved olive oil and toast in oven until golden brown approx. 10 minutes.
  • Remove from oven and spread jar of pesto on top of both cut sides.
  • In a large bowl mix Bella Sun Luci Sun Dried Tomatoes Julienne Cut, corn, garlic, crushed red pepper, chopped basil, spinach, Ricotta, and Mascarpone.
  • Spoon onto each half of bread mounding up slightly in the center.
  • Mix the crushed croutons and parmesan cheese.
  • Sprinkle on bread halves pressing down lightly so the mixture stays in plead. Drizzle with the remaining reserved olive oil.
  • Bake in the center of the oven at 400 degrees for 6-8 minutes, or until the filling is hot and crumbs are browned.
  • Slice and serve.
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